Homemade Rice Wine

40
Servings
30m
Prep Time
50d
Cook Time
19d 30m
Ready In


"My husband and I like to make our own wine from scratch and this is one of our favourites. This is a strong and very sweet wine so I like to drink it with and even amount of club soda to tone it down a bit."

Original recipe yields 40 servings
OK

Nutritional

  • Serving Size: 1 (169.6 g)
  • Calories 214.5
  • Total Fat - 1.3 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 117.5 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 2.5 g
  • Sugars - 37.1 g
  • Protein - 3.9 g
  • Calcium - 38.2 mg
  • Iron - 1 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Chop the raisins.

Step 2

Put all ingredients, except yeast, isinglass, water, pectic enzyme in primary fermentor.

Step 3

Add half the quantity of water (hot), stir to dissolve sugar.

Step 4

Add balance of water (cold), and pectic enzyme.

Step 5

When must is cool 21 – 23 degrees Celsius, add yeast.

Step 6

Cover with plastic sheet, stir daily, and ferment 4 – 5 days.

Step 7

Strain out fruit through nylon bag and press.

Step 8

Siphon into carboys or gallon jugs and attach fermentation locks.

Step 9

Rack in 10 days.

Step 10

Rack again in 30 days, add 1 teaspoon isinglass if wine needs clearing.

Step 11

When the wine is clear and stable, bottle it. (I leave mine for another 5 to 7 days, and then bottle it)

Tips & Variations


No special items needed.